Garden arrach "Red Flash" (garden orache, mountain spinach)

Dried Garden Arrach.
Dry the collected young plants by spreading them out or hanging them in bunches in the open air (in the wind or in the sun). You can also dry them in an electric dehydrator at a low temperature, after cutting them into pieces of suitable size. Store in glass jars or wooden boxes lined with paper. Before use, scald with boiling water.

Salted Garden Arrach.
Wash and dry young shoots and leaves. Layer them in a container, sprinkling with salt (1 cup of salt per bucket of greens). Cover with a wooden circle or a plate with a weight on top, and place in a cool spot. Once the volume reduces, you can add fresh leaves. Rinse and chop before using. Ideal for seasoning soups.

Spicy Pickled Garden Arrach.
Place bay leaf, cloves, cinnamon, allspice, salt, and sugar into vinegar and bring to a boil. Add washed garden arrach greens and cook for another 10 minutes. Remove the greens, pack tightly into clean, sterilized hot jars, and pour the hot marinade over them. Seal with lids.
For 1 kg of garden arrach greens:

• 2–3% vinegar – 2.5 cups

• allspice (peppercorns) – 1 g

• bay leaf – 5 g

• salt – 15 g

• cinnamon – 5 g

• cloves (buds) – 2 g

Garden Arrach and Green Onion Salad.
Wash young garden arrach leaves, boil, drain well, chop, salt, and mix with finely chopped green onions. Dress with vegetable oil and hot sauce to taste.
Garden arrach leaves – 200 g, green onions – 5–6 stalks, vegetable oil and hot sauce – to taste.

Garden Arrach and Beetroot Salad.
Place washed and chopped young garden arrach leaves on slices of boiled beetroot, add salt, and dress with vinegar and sour cream.
Garden arrach leaves – 100 g, boiled beets – 150 g, sour cream – 20 g, vinegar – to taste.

Potato Salad with Garden Arrach Greens.
Boil potatoes until tender, dice, pour hot broth over them, and let soak. Wash the garden arrach, dry, coarsely chop. Slice onion into rings, radish and cucumber into rounds. Mix everything, dress with a blend of oil and vinegar.
Garden arrach leaves – 250 g, potatoes – 500 g, broth cube – 0.5 cup, onions – 1–2 pcs., radish – 1 bunch, cucumber – 1 pc., chopped green onions – 0.5 cup, dill – 1 bunch, vegetable oil – 50 ml, vinegar – 4 tbsp, salt and ground black pepper – to taste.

Garden Arrach Caviar.
Clean garden arrach, boil, and mince. Finely chop onion, sauté until translucent, add garden arrach. Blanch tomatoes in boiling water for 30 seconds, peel, finely chop, and add to the mixture. Simmer together for 10–15 minutes. Add oregano powder 5 minutes before finishing. Turn off heat, add crushed garlic, cover, and let cool. Tomato paste can be used instead of tomatoes.
Garden arrach leaves and young shoots – 400 g, onion – 1 pc., vegetable oil – 2 tbsp, tomatoes – 3 pcs. (or tomato paste – 2 tbsp), dried oregano – 1 tsp, garlic – 1 clove, salt – to taste.

Cold Garden Arrach Soup.
Wash young garden arrach leaves and sorrel, chop, boil in salted water until tender, and cool. Before serving, add finely chopped green onions, fresh cucumbers, dill, and dress with sour cream.
Young garden arrach leaves – 100 g, sorrel – 30 g, salted water – 2 cups, green onions – 20 g, cucumbers – 40 g, dill – 5 g, sour cream – 20 g.

Garden Arrach Soup.
Rinse garden arrach with cold water. Place in boiling water, cook until soft, drain in a colander, press out excess water, rub through a sieve. Add flour and butter, salt, and lightly fry the mixture. Dilute with hot water or broth.
Young garden arrach leaves – 400 g, flour – 1 tbsp, butter – 0.5 tbsp, broth or boiling water – 0.7 l, salt – to taste.

Sorrel and Garden Arrach Purée Soup.
Boil young garden arrach shoots and sorrel leaves until soft, drain, purée (using a blender or food mill), combine with broth. Chop carrots and onions, sauté in butter. Add to the soup, season with salt and pepper, and bring to a boil.
Garden arrach – 100 g, sorrel – 50 g, carrots – 50 g, onions – 30 g, flour – 20 g, butter – 50 g, salt and ground black pepper – to taste.

Borscht with Garden Arrach.
Cut beef into small pieces, place in a pot with water. Bring to a boil, skim off foam, and simmer covered over low heat for 45 minutes.
Wash garden arrach, separate leaves from stems, and cut into thin strips. Peel and dice potatoes, add to the pot, bring to a boil, salt, reduce heat, and cook for 15 minutes until potatoes are tender.
Purée peeled beets, carrots, and onions in a blender or finely chop, then sauté in vegetable oil for 4–5 minutes. Add tomato paste, stir, and cook covered for 10 minutes, stirring occasionally. Add sautéed vegetables and garden arrach to the pot with meat and potatoes. Season with pepper and lemon juice. Simmer over low heat for 5 minutes. Serve with sour cream and herbs.
Garden arrach – 120 g, beef – 250 g, water – 1.5 l, potatoes – 4 pcs., onions – 1 pc., carrots – 1 pc., beets – 1 pc., tomato paste – 2 tbsp, vegetable oil – 20 ml, lemon juice – 1 tbsp, salt and ground black pepper – to taste.

Garden Arrach Cutlets.
Wash and chop garden arrach, sauté in heated oil over low heat until color changes and moisture evaporates. Prepare a thin batter from milk, flour, 1 tbsp butter, finely grated cheese, and eggs. Let rest 1 hour, mix with chopped garden arrach. Drop spoonfuls of the mixture into very hot oil and fry until golden brown.
Garden arrach – 1 kg, milk – 1 cup, flour – 2 cups, grated cheese – 100 g, eggs – 3 pcs., vegetable oil – 3 tbsp, frying fat.

Garden Arrach Meatballs.
Blend all greens until fairly homogeneous. Add ground spices. Form meatballs and refrigerate for 1 hour. For a variation (pkhali), add a cup of walnuts, 1 tbsp apple cider vinegar, and a little chili pepper to the blender, and pre-cook the greens.
Garden arrach – large bunch, cilantro – 1 bunch, garlic – 1–2 cloves, lemon juice – 1–2 tbsp, olive oil – 1 tbsp, sea salt – ¼ tsp, ground black pepper, coriander, herbes de Provence, salt – to taste.

Garden Arrach Cutlets with Potatoes and Oatmeal.
Pour boiling water over oatmeal, cover, and let sit for 30 minutes. Grate onion, mix with swollen cooled oatmeal, add chopped garlic, ginger, and spices. Boil finely chopped garden arrach in salted water until tender.
Grate potato finely and add to oatmeal. Drain garden arrach and add to the mixture. Mix well. Form cutlets, coat in breadcrumbs, and fry in vegetable oil until golden.
Garden arrach – 150 g, onion – 1 pc., garlic – 1–2 cloves, potato – 1 pc., oatmeal – 0.5 cup, breadcrumbs – as needed, salt and spices – to taste.